On the role of H2 O2 in the recovery of grapevine (Vitis vinifera cv. Prosecco) from Flavescence dorée disease

Functional Plant Biology : FPB
Rita MusettiRuggero Osler

Abstract

In the present work, we compared hydrogen peroxide (H2O2) localisation and the activities/contents of antioxidant enzymes and metabolites in the leaf tissues of grapevine (Vitis vinifera L. cv. Prosecco) plants showing different sanitary status, namely diseased by Flavescence dorée, healthy or recovered. Polymerase chain reaction analysis revealed that the pathogen associated with Flavescence dorée (proposed as 'Candidatus Phytoplasma vitis') was detected in the leaf tissues of symptomatic plants, but was not observed in either the healthy or recovered plants. Hydrogen peroxide accumulated in the phloem plasmalemma of recovered grapevine leaves, but was not detected in either healthy or diseased material. When compared to diseased or healthy plants, recovered plants had distinctly lower extractable levels of catalase and ascorbate peroxidase, two enzymes primarily involved in the scavenging of excess H2O2 generated in different cell compartments. Among healthy, diseased and recovered leaves there was no significant difference in the amount of 2-thiobarbituric acid-reactive substances, which are assumed to reflect the extent of peroxidative breakdown of membrane lipids. Therefore, it is suggested that recovery from Flavescence d...Continue Reading

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Citations

Jan 6, 2009·Journal of Applied Microbiology·M Curković Perica
Dec 28, 2019·International Journal of Molecular Sciences·Camille JollardSandrine Eveillard
Aug 28, 2010·Journal of Applied Microbiology·D Leljak-LevanićM Curković-Perica
Aug 22, 2020·Horticulture Research·Chiara PagliaraniAndrea Schubert
May 31, 2011·Applied and Environmental Microbiology·Daniela BulgariPiero Attilio Bianco
Apr 12, 2019·Journal of Experimental Botany·Aart J E van Bel, Rita Musetti
Nov 7, 2020·Scientific Reports·Yuri ZambonAssunta Bertaccini
Aug 2, 2021·Horticulture Research·Chiara PagliaraniAndrea Schubert
Jun 2, 2011·Journal of Agricultural and Food Chemistry·Lucia Landi, Gianfranco Romanazzi

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